The cuisine

of lake Como

Some of the typical products of the lake, to be tried in traditional local restaurants, or during festivals.

---

The cuisine of lake Como

Typical products of Lake Como are:

- Olive oil: the climate favorable on the shores of the lake facilitates the cultivation of olive trees, in Lenno there is the last active oil mill which produces an excellent oil.

-The cheese: mature or fresh, cow's or goat's milk, of pasture or dairy, there are many cheeses produced in our area.

-Polenta (mush): cooked in all possible ways, grilled, breaded, 'uncia', together with the sausages ... you can enjoy both in restaurants and both during the village festivals.

-The honey : produced by local farms. Millefiori or chestnuts.

-Cakes: typical of the area is the cake of bread in its many variants

- The wine, produced mainly in the upper lake is a full-bodied and aromatic.

In the local cuisine the lake flavours cannot fail:

- The browned perch fillets, may be added with rice

- The lake whitefishes

- The small but delicious bleaks.

- The typical dish is however the “missoltino”, that is the lake twaite shad, which is first gutted, salted, then dried in the sun and, at last, pressed in some special boxes.

[<<]   [<]    1    [>]   [>>]